Method

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

These are fantastic! They taste just like they do in restaurants, even the dipping sauce! We used shaosing wine instead of dry sherry as we already had a bottle. Can't wait to have these again.

eclectikat

29th Mar, 2013

5.05

These were fantastic! I swapped minced turkey for the pork and added a teaspoon of Chinese five spice to the mix. Couldn't find wonton wrappers so made my own which is easier than you'd think, got the recipe from about.com. Also didn't have lettuce leaves so hubby came up with the idea of steaming them resting on top of spinach leaves! To my surprise it worked perfectly. I used to live in Vancouver which has a huge Chinese population and tons of great dim sum restaurants and these were nothing short of what they would serve. Now if I could just find a way to make all the rest of the dim sums they served... Definitely making these again though. Anyone know if they freeze well?

honeybunee82

5th Jan, 2013

5.05

I love these! I make loads of them and keep them in the freezer uncooked in bags of 5 or 6. Then when I need some I just take them out and boil them (I find them still a bit too chewy when steamed). I like to add them to hot and sour soup to make it more filling.

joannelferguson

16th Jan, 2012

4.05

I forgot to rate on my post :-)

joannelferguson

16th Jan, 2012

4.05

I didn't have a bamboo steamer so i pan fried in 2 teaspoons of oil and a cup of water - they tasted lovely but I didn't think the filling looked very appealing - I will make again but I am going to make into spring rolls and add some beansprouts and grated carrot

orientalcracker

4th Jan, 2012

4.05

tried it with 2 different type of mince pork, can say the lean mince pork is the best, not chewy and tasted just like what I get from the chinese restaurant.
easy and brilliant!

mubalina

24th Jul, 2011

4.05

I really liked the flavors of these but not the steaming aspect. If I make them again I will fold them into triangles and boil them until they float. They seem to come out less chewy and gummy for me that way.

beverley_flora

1st May, 2011

4.05

Want to stop saying that Holly? :p

kristina11

14th Apr, 2011

4.05

Really nice, but the ends of the dumplings were a bit chewy

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